Worcestershire sauce is great. It can be used in a bunch of different things: steak marinade, to flavor burgers, or for a jerky marinade (recipe soon to come). I started making jerky a few years ago and would mix up my own concoction to marinate the meat in. The marinade would consist of store-bought Worcestershire, some spices, herbs, soy sauce, etc. Then I started wondering, why don’t I just make my own marinade? Its much healthier, wholesome, and satisfying (both for my taste buds and for feeling accomplished). Then started Homemade Worcestershire Sauce.
I’ve varied ingredients, varied quantities, and each batch has come out different…some for better, some for worse (sorry to those who received my previous batch). The following recipe works well: loosely follow and add what you feel is necessary. Some recipes call for more spices, some for other ingredients like lemons. I use honey in place of sugar here because the main receiver of the jerky is mentally intolerable to sugar. I tried to “caramelize” the honey (I’m not sure if that’s even possible to be honest) to try to give it a more complex flavor. Hey, we’ll see in three weeks how it turned out. I usually double this recipe because it lasts in the fridge for about 8 months. Perfect for red meats during the summer. Mix a little into some ground meat, shape into burgers and grill, melt some bleu cheese on there and you’ve got a winner.
Homemade Worcestershire Sauce Recipe
makes about two cups
2 cups distilled white vinegar
1⁄2 cup molasses
1⁄2 cup soy sauce
3 tbsp. yellow mustard seeds or mustard powder or even just mustard
3 tbsp. kosher salt
1 tsp. whole black peppercorns
1 tsp. whole cloves
1⁄2 tsp. curry powder
1/2 tsp. chili powder
5 cardamom pods, smashed
1 tbps. Chili pepper
4 cloves garlic, smashed
1 1″ stick cinnamon
1 anchovy, chopped (or a few good squeezes of anchovy paste)
1 yellow onion, chopped
1 1/2″ piece ginger, peeled and crushed
1/4 cup honey
1. Combine all ingredients except for the honey in a pot and bring to a boil. Let simmer for 10 minutes.
2. “Caramelize” the honey (or just toss it in the pot) and mix while it bubbles for about 5 minutes. Pour into the pot and mix, cook for 5 more minutes.
3. Pour mixture into a glass jar with a tight lid. Refrigerate for three weeks then strain to remove the solids. The sauce is ready to use. Refrigerate for up to 8 months.